TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings


  • 1/4 pound fresh mushrooms, finely chopped
  • 1 tablespoon butter
  • 1 package (8 ounces) braunschweiger
  • 1/2 cup sour cream
  • 1 tablespoon finely chopped green onion
  • 1/2 teaspoon Dijon mustard
  • Dash cayenne pepper
  • Minced fresh parsley

Nutritional Facts

2 tablespoons: 96 calories, 8g fat (4g saturated fat), 39mg cholesterol, 232mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.


  1. In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley. Yield: 1-1/2 cups.
Originally published as Mushroom Liver Pate in Taste of Home December/January 2000 , p8

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cast_iron_king User ID: 1236761 74965
Reviewed Jan. 11, 2014

"I needed a simple liver paté for a beef Wellington recipe, and this fit the bill! I left out the mushrooms because of the recipe I was making, but they'd be great with this. Super easy and tasty. Refrigerate overnight to really let the flavors develop. I had plenty leftover, so I've been enjoying it with various crackers."

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